Squash Pie

• 2/3 cups Firmly Packed Light Brown Sugar
• 2 Tablespoons All-purpose Flour
• 2 teaspoons Cinnamon
• 1/2 teaspoons Salt
• 1/2 teaspoons Nutmeg
• 1/2 teaspoons Allspice
• 2 cups Well Drained Winter Squash Puree
• 1-1/4 cup Half-and-Half Cream
• 3 whole Large Eggs
• 1 Tablespoon Vanilla
• 1 whole 9 Inch Unbaked Pie Shell With High Fluted Rim

1. Preheat oven to 350F.
2. Winter squash is also known as hubbard squash. I usually cut mine in half, clean out the middle and place cut side down on a cookie sheet. Add water to the cookie sheet (about halfway up the sides) and cook at 350F for one hour.
3. In a medium-sized bowl, combine sugar, flour, cinnamon, salt, nutmeg and allspice. Stir in squash, half-and-half, eggs and vanilla. Pour mixture into the pie shell and bake on top of a cookie sheet for 55 to 60 minutes or until the centre appears set when pie is gently moved.
4. Top with whipped cream.

brown sugar, allpurpose, cinnamon, salt, nutmeg, allspice, winter, cream, eggs, vanilla, shell

Taken from tastykitchen.com/recipes/desserts/squash-pie/ (may not work)